Two foodies and lovers of wine in Dublin.

Banana Pancakes with Maple Syrup and Smokey Bacon

We made this for a Saturday breakfast and really enjoyed the playful balance of flavours. The pancakes are light, fluffy and not too sweet.

Banana pancakes with maple syrup and smokey bacon – serves 4

8 rashers smoked streaky bacon (or pancetta strips)

140g self-raising flour

1 tsp baking powder

2 tbsp light soft brown sugar

2 ripe bananas, 1 mashed, 1 thinly sliced

2 large eggs

25g butter, melted, plus a little extra

125ml milk

maple syrup

Cook the bacon or pancetta under a hot grill, on a tray lined with foil, until crispy and keep warm.

Mix the flour, baking powder, sugar and a pinch of salt together in a large bowl. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk until you have a smooth batter without any floury lumps.

Heat a little butter in a large frying pan until sizzling. Ladle in small dollops of batter and put a few slices of banana on the surface of each pancake. Cook for 2 minutes over a medium heat and turn when bubbles appear on the surface of the batter. Cook for 1 more minute on the other side or until puffed up and golden brown. Keep warm while you use the rest of the batter. Serve the pancakes topped with the crispy bacon and a generous drizzle of maple syrup.